A quick weeknight chili that's packed with buttery black soy beans, tender-crisp green beans, and melt-in-your-mouth sweet potatoes. Serve with a chunk of warm corn bread.
Yields: About 11 cups or 6 servings
Cook Time: 35 minutes
Total Time: About 55 minutes
1 tablespoon olive oil
1 medium onion, chopped
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
2 garlic cloves, crushed with garlic press
1 jalape�o chile, seeded and minced
1 can (28 ounces) whole tomatoes in juice
1/2 pound green beans, trimmed and each cut crosswise in half
3 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 1 1/2-inch chunks
1 teaspoon sugar
1 teaspoon salt
2 cans (15 ounces) black soy beans or black beans, rinsed and drained
Sour cream (optional)
1. In nonstick 5- to 6-quart Dutch oven, heat oil over medium heat until hot. Add onion and cook 10 minutes or until tender, stirring occasionally.
2. Add chili powder, cumin, coriander, garlic, and jalape�o, and cook 1 minute, stirring. Add tomatoes with their juice, green beans, sweet potatoes, sugar, salt, and 2 cups water; heat to boiling over medium-high heat, breaking up tomatoes with side of spoon. Reduce heat to low; cover and simmer 25 minutes or until sweet potatoes are tender, stirring occasionally. Add soybeans and cook 2 minutes longer to heat through. Serve with sour cream if you like.